Last night our new Indian neighbors brought over wonderful mystery chaat (puffed rice, onions, tomatoes, chilies, puri, potatoes ... and surely some other spices and stuff) to share. I was really not looking forward to cooking, and it hit the spot! It's pretty much all I want to eat now.And lunch was free papusas at the start-of-year meeting for an organization I joined and was promptly elected to serve as a "class rep" for. Oh, and free fruit, cheese and spring rolls at another meeting in the early evening.

At 4, we have a free pizza meeting for another group. I guess that's dinner!

You take a shallot, a jalapeño and a clove of garlic. Seed and mince every thing and sauté in 2 tablespoons of olive oil for a minute. Then you add 8 oz, peel, deveined, chopped shrimp, 8 oz bay scallops and 8 oz of crab meat. Sauté until the shrimp turn pink. Add 1/4 cup dry white wine or broth. Simmer until wine or broth is almost evaporated. Remove from heat. Add 1/4 cup heavy cream and salt and pepper to taste. This is your filling.

The sauce is 16 oz green salsa (I use Frontera green enchilada or Herdez), 1.5 cups heavy cream, and 1/2 cup sour cream. Mix well ( I was short on time last night or else I would have roasted 1 pound if tomatillos and puréed them with a shallot, garlic and a jalapeño).

Preheat your oven to 400 degrees. Take your tortillas add filling, roll and place in a baking dish. Pour sauce over the enchiladas. Top with cheese to your taste. (I recommend Monteray Jack).

I tried the seafood enchiladas today. They were delicious, but WAY too much sauce, and the filling only made 3-4 enchiladas. I ended up with more of a tortilla soup than an enchilada. I think next time I'll double the filling and halve the sauce.